Instituto Politécnico Nacional, CEPROBI, Yautepec, Morelos, Mexico.
Instituto Politécnico Nacional, CEPROBI, Yautepec, Morelos, Mexico.
Food Chem. 2021 Oct 30;360:129993. doi: 10.1016/j.foodchem.2021.129993. Epub 2021 Apr 30.
The influence of the pasta preparation stages on starch, proteins, and water structures of semolina and chickpea pasta was studied. The hydrated starch structures (995/1022 FTIR ratio) increased in semolina and reduced in chickpea pasta. The processing stages in semolina pasta led to a significant increase of β-sheet structures (50% to ~68%). The β-sheet structures content in chickpea pasta was lower (52%), and was most affected by sheeting and cooking. The water structure was assessed by the analysis of the OH fingerprint FTIR region (3700-2800 cm) and showing that water molecules (90%) are strongly and moderately bound. The chickpea pasta displayed the highest content of strongly bonded water (about 55%) in contrast to the semolina pasta (48%). A principal component analysis showed that the molecular organization of semolina pasta was mostly affected by dough formation and cooking; the molecular organization of chickpea pasta was determined by the cooking stage.
研究了通心粉和鹰嘴豆面食的面食制作阶段对淀粉、蛋白质和水分结构的影响。糊化淀粉结构（995/1022FTIR 比值）在通心粉中增加，在鹰嘴豆面食中减少。通心粉面食的加工阶段导致 β-折叠结构显著增加（约 50%至约 68%）。鹰嘴豆面食中的 β-折叠结构含量较低（约 52%），并且受轧片和烹饪的影响最大。通过 OH 指纹 FTIR 区域（3700-2800cm）分析评估水分结构，表明水分子（约 90%）强烈和适度结合。与通心粉面食（约 48%）相比，鹰嘴豆面食显示出最高含量的强结合水（约 55%）。主成分分析表明，通心粉面食的分子组织主要受面团形成和烹饪影响；鹰嘴豆面食的分子组织由烹饪阶段决定。
